quick pasta and chickpeas

Name: quick pasta and chickpeas
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, peeled and smashed; 3 tablespoons tomato paste; 1 teaspoon kosher salt, plus more to taste; Freshly ground black pepper or red pepper flakes, to taste; 1 1/2 cups cooked chickpeas (from one 15-ounce can, drained and rinsed); 1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or another small shape; I use annelini); 2 cups (475 ml) boiling water (update: actually I just use tap, not boiled, water); 2 to 3 tablespoons olive oil (estimate 1 per serving); 1 clove of garlic, peeled and finely chopped; 1 teaspoon minced fresh rosemary; Salt and red pepper flakes

"Pasta e ceci (pasta and chickpeas) is one of Rome’s most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.* And while ther…..."

INGREDIENTS

•

2 tablespoons olive oil

•

2 cloves garlic, peeled and smashed

•

3 tablespoons tomato paste

•

1 teaspoon kosher salt, plus more to taste

•

Freshly ground black pepper or red pepper flakes, to taste

•

1 1/2 cups cooked chickpeas (from one 15-ounce can, drained and rinsed)

•

1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or another small shape; I use annelini)

•

2 cups (475 ml) boiling water (update: actually I just use tap, not boiled, water)

•

2 to 3 tablespoons olive oil (estimate 1 per serving)

•

1 clove of garlic, peeled and finely chopped

•

1 teaspoon minced fresh rosemary

•

Salt and red pepper flakes

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